Introduction to Meat Science and Technology

Include principles of meat science and technology, inspection, condemnation, HACCP system, grading and evaluation of meat and meat carcass, and poulty.

1. FT 421: MEAT SCIENCE & TECHNOLOGY By: Angel Rose M. Andoy , RChT

2. The Principles of Meat Science & Technology Post-mortem Muscle Chemistry Inspection of Meat Processing Sanitation and Food Safety Meat Grading & Evaluation Meat Processing & Preservation

3. 1. Post-Mortem Muscle Chemistry Post mortem is Latin for " after death ". In English, post-mortem refers to  an examination, investigation, or process that takes place after death . The post-mortem changes that take place when muscle is converted into meat  have a marked effect on the quality of the meat . pH of meat changes from 6.8-7.3 to about 5.4-5.8 at rigor mortis

4. Post-mortem examination requires observation of all parts of the carcass, dressing procedures, equipment, and facilities to prevent contamination of edible parts.  Carcasses and parts found to be sound, healthful, and not adulterated receive a mark of inspection; carcasses and parts found to be diseased or contaminated are condemned. Line inspectors carry out routine postmortem inspection to detect carcasses with clinical signs of disease or other conditions warranting further examination by a veterinarian.

5. Post-Mortem Inspection for Cattle: Head: Observe the surfaces and eyes. Incise and visually examine the mandibular, parotid, medial, and lateral retropharyngeal lymph nodes. Examine the lateral and medial masticatory muscles. Examine and palpate the tongue . Viscera: Examine the abdominal viscera and mesenteric lymph nodes. Examine and palpate the rumino -reticular junction. Examine the esophagus and spleen. Incise and examine the cranial, middle, and caudal mediastinal lymph nodes and the right and left bronchial lymph nodes.

6. Post-Mortem Inspection for Cattle: Examine and palpate the costal and ventral surfaces of the lungs. Incise the heart from base to apex through the interventricular septum, and examine and cut inner and outer surfaces. Incise and examine the hepatic lymph nodes. Incise the bile duct in both directions and examine the contents. Examine and palpate the dorsal and ventral surfaces and renal impression of liver. Carcass: Examine the internal and external surfaces. Palpate the internal iliac and superficial inguinal or supra-mammary lymph nodes. Examine and palpate the diaphragm and kidneys .

7. Post-Mortem Inspection for Sheep & Goats: Head and carcass:  Examine the body cavities and outer surfaces. Palpate the back and sides of the carcass. Examine the head, neck, and, shoulders. Palpate the pre-scapular lymph nodes. Examine and palpate the kidneys. Palpate the femoral, popliteal, and superficial inguinal or supra-mammary lymph nodes. Incise the lymph nodes when necessary to exclude caseous lymphadenitis.

8. Caseous lymphadenitis is an infectious disease caused by the bacterium Corynebacterium pseudotuberculosis , It is found mostly in goats and sheep and at the moment it has no cure. Viscera:  Examine the abdominal viscera, esophagus, mesenteric lymph nodes, omental fat, and spleen. Examine the bile duct and gallbladder and their contents. Examine and palpate the liver and the costal and ventral surfaces of the lungs. Palpate the bronchial and mediastinal lymph nodes. Examine and palpate the heart Post-Mortem Inspection for Sheep & Goats:

9. Post-Mortem Inspection for Pigs: Head: Examine the head and cut surfaces. Incise the mandibular lymph nodes. Viscera: Examine and palpate the mesenteric lymph nodes and the spleen. Palpate the portal lymph nodes. Examine the dorsal and ventral surfaces of the liver. Palpate the left and right bronchial and mediastinal lymph nodes. Examine and palpate the dorsal and ventral surfaces of the lungs. Examine and palpate the heart. Carcass: Examine the external and internal surfaces, and incise any suspected abnormalities. Examine and palpate the kidneys.

10. Post-Mortem Inspection for Poultry: Observe the overall condition. Examine the external surfaces for dressing defects, bruises, and disease lesions. Observe the exposed hock joints. Examine the internal surfaces, kidneys, and lungs in place. Examine the viscera.

11. General Condemnation of Slaughtered Animals: I nedible Carcasses: Lungs L actating mammary glands L aryngeal muscles and Thyroid glands. 5. Brains , cheek meat, and head trimmings from animals that were stunned by lead, sponge iron, or frangible bullets, and carcasses containing drug or other residues are also unacceptable. 

12. General Condemnation of Slaughtered Animals: Tonsils and Distal ileum of all cattle Brain Skull Eyes 5. Trigeminal ganglia 6. S pinal cord 7. V ertebral column 8. A nd dorsal root ganglia of cattle that are at least 30 months old. Inedible cattle carcasses:

13. 2. Inspection of Meat Processing Inspectors continue to verify the safety and wholesomeness of the meat products throughout processing, packaging, and labeling. Inspectors review establishment records, reexamine products, or take samples for microbiological evaluation. Inspectors may take action at any time to retain unwholesome products and reject insanitary facilities or equipment. Inspectors may also retain products that are misbranded or incorrectly labeled.

14. The Meat Inspection Processes: All domestic animals going into the food chain are inspected prior to harvesting (ante mortem). Some of the inspection methods are: Observing the animals’ behavior that may indicate any signs of disease; Isolating animals that show signs of disease, illness, or injury; Verifying animal identification records and tags; Overseeing humane treatment of animals during herding and slaughter

15. The Meat Inspection Processes: In the case of beef, inspectors examine the following: Head, an array of lymph nodes near the tongue, and the tongue itself; Esophagus and spleen; Lungs and heart; Bile duct and liver; Other accessible carcass lymph nodes

16. The Meat Inspection Processes: 6. Diaphragm and kidneys; and 7. Carcass internal and external surfaces

17. The Meat Inspection Processes: Some of the hazards that may occur during the slaughter process are: Contamination of the carcass during the removal of the hide and digestive tract; Cross-contamination during the splitting of the carcass; Bacterial growth during the chilling and aging of carcasses; Cross-contamination from specific animal tissue that is high risk for disease, such as BSE specified risk materials (SRMs) (e.g., spinal cord, brain)

18. 3. Sanitation & Food Safety Sanitation look-out points: Facility personnel; O perating procedures; Grounds and buildings; Floors, walls, and ceilings; Water supply

19. 3. Sanitation & Food Safety Sanitation look-out points (cont.): Waste-water drainage; Ventilation; Lighting; Processing Equipment; and Containers

20. SSOP in Meat Processing Facilities: Sanitation Standard Operating Procedures, or SSOPs, must address the cleaning of food-contact surfaces of the facilities, equipment, and utensils. Establishments must take corrective actions, including proper disposition of the affected product, restoration of sanitary conditions, and revision of the sanitation procedures to prevent recurrence.

21. HACCP System in Meat Processing Facilities: Development of a Hazard Analysis and Critical Control Point plan follows the seven HACCP principles: Conduct a hazard analysis; Identify preventive measures to control hazards; Establish critical limits (CLs) for the CCPs; Develop procedures to monitor each CCP; Identify corrective actions;

22. HACCP System in Meat Processing Facilities: 6. Create measures to verify the effectiveness of the HACCP system; 7. Documentation

23. Meat Product Recalls: Recalls typically involve notifying the public of the problem and removing the affected product from commerce. The need for product recall may be identified either by inspection personnel or by the establishment, through observation, consumer complaint, or other means.

24. 4. Meat Grading and Evaluation Carcass evaluation is generally the basis for judging the commercial value of the livestock and is consequently one of the most common quality control tests carried out in the meat industry . Grading categorizes carcasses by quality, yield, and value, and provides producers, wholesalers, retail meat operations, and restaurants the information they need to purchase a grade of meat that suits their particular needs.

25. Carcass Evaluation Procedure: 1. Dressing Percent or Carcass Yield Dressing percent is calculated by dividing the chilled carcass weight by the live weight and multiplying by 100.

26. Carcass Evaluation Procedure: 2. Carcass Length Measured before the carcass is ribbed. Carcass length is measured in a straight line from the forward edge of the first rib to the forward edge of the aitch bone. Carcass length has little or no relationship to lean yield.

27. Carcass Evaluation Procedure: 3 . Average Back fat Thickness Obtained by averaging the three measures of back fat deposited opposite the first rib, last rib, and last lumbar vertebra .

28. Carcass Evaluation Procedure: 4 . Ribbing the Hanging Carcass Ribbing is accomplished by cutting near the junction of the 10th and 11th thoracic vertebrae with a ribbing saw. The cut should be made perpendicular to the length of carcass just below the 11th rib. After sawing through the vertebra, use a knife to cut perpendicular across the long axis of rib eye.

29. Carcass Evaluation Procedure: 5. Loin Eye Area (LEA) A term used to describe a cross section of the loin or longissimus dorsi muscle between 12th-13th rib (ruminants) and 10th -11th rib (pork) Measure of muscle development. The loin eye size is a measurement of the large muscle in the pigs back that makes up the meat in a pork chop.

30. Carcass Evaluation Procedure: 6. Fat Depth Using a back fat probe or other instrument graduated in 1/10 inch increments, measure the fat depth including the skin at the 3/4 point over the rib eye

31. Carcass Grading It is defined as process of segregating meat and meat products on the basis of palatability, yield or other economically important traits into standardized group with minimum common characteristics. There are generally two types of grades: 1. Quality grade (palatability and acceptability) 2. Quantity grade (Yield grade )

32. Importance of Grading: Producer can certify animal and carcasses for class, quality and condition through authorized agencies . Producer recognize the quality he produces and paves ways for better planning to improve breeding program and to produce high-grade animals and carcasses. Producer select the required types according to the needs of the market and consumer. Processor adopt or decide methods and procedures for disposing animals and carcasses. Consumers purchase assured quality of meat and gives satisfaction over the money spent on purchasing the meat. Consumer utilize meat most efficiently by preparing it in the manner for which it is best suited .

33. Factors Used to Establish Grades: In general the grade of an animal is determined on the basis of three grades factors. 1. Conformation - Morphology of animal 2. Quality - Meat 3. Finish - Fatness of animal

34. Grades: Conformation It is the build, shape and outline (contour) of animal and its different primal cuts (wholesale cuts). It is largely due to shape and size of the bones and muscles and the fat covering. It is attributable to breeding, and care of the animal .

35. Grades: Quality It is the character of the muscle or the lean meat (without bone) of the animal and of the intermuscular (seam fat) and intramuscular fat (marbling) contained in the meat. It refers to firmness of the texture, freedom from coarseness to a certain extent. External evidence of quality is found in the refinement of head, hide, hair, bone. It is important as it is related to eating desirability i.e., tenderness palatability, color , juiciness, odor , water holding capacity, etc .

36. Grades: Quality There are eight total quality grades: 1. Prime 5. Commercial 2. Choice 6. Utility 3. Select 7. Cutter 4. Standard 8. Choice

37. Grades: Finish It refers to quantity , amount, color and distribution of fat . This includes: External: Subcutaneous fat Intramuscular fat: Marbling Intermuscular fat: Seam fat

38. FABRICATION OF CARCASSES OF FOOD ANIMALS The term meat cutting may aptly be defined as the art, skill or craft of separation of carcass wholesale primal cuts into different portions as to suit various needs in the meat trade and to facilitate easy handling by the butchers. The process of dividing of chilled carcass into various commercial parts is referred to as the cutting operation or fabrication of carcasses of food animals.

39. FABRICATION OF BEEF CARCASSES Beef Carcass: Primal Cuts

40. FABRICATION OF PORK CARCASSES Pork Carcass: Primal Cuts

41. FABRICATION OF GOAT/LAMB CARCASSES Goat/Lamb Carcass: Primal Cuts (USDA) Goat/Lamb Carcass: Primal Cuts (BIS)

42. FABRICATION OF POULTRY CARCASSES Poultry Carcass: Primal Cuts